cheese 24 May #4

We offer our customers as broad a choice of cheese varieties as possible.   If we don’t have your favourite cheese, please let us know and we’ll see if we can obtain it for you.



Fresh cheese is exactly what it sounds like: Fresh! Cheese! Only 1-15 days old when eaten, they have no time to develop a rind and only a subtle ‘lactic’, fermenting fruit flavour with a hint of the green pastures.  So it still has lots of moisture, and should be eaten right away. Fresh cheeses have no rind and are characterized by their light, clean, milky taste and a bright white colour.

Examples: Fresh Chevre, Fresh Mozzarella, Fresh Ricotta


Soft Ripened & Bloomy Rinds

The flavour ranges from rich, sweet butter to earthy mushroom with a peppery bite. The texture can be gooey and runny, spongy and tacky, or anywhere in between. A bit of mottling and colour variation is expected on the rind of a quality handmade cheese – don’t let it freak you out. The characteristic pillowy white or wrinkly off-white rind develops from moulds that are added during the cheesemaking process.

Examples: Brie, Camembert


Washed Rinds aka “Stinky Cheese”

When the rinds of these cheeses get washed with a liquid (typically brine, booze, or some combination of both) it encourages a bacterial growth that gives washed rinds their distinctive orange colour and signature stank. But don’t fear the reaker! The bark is almost always worse than the bite.

Examples: Taleggio (Ita), Red Square Hertitage (Tas)



There are two styles of semi-soft cheese. The first are those with supple, elastic, sometimes rubbery texture with a sweet, buttery flavour eg. Edam and Emmenthal to those with a pungent aroma and a savoury or even meaty taste eg. Raclette and Fontina. Semi-Soft cheeses may have barely formed rind like Edam or be encouraged to develop a thick, leathery rind encrusted with greyish mould.

Examples: Edam, Raclette



The curd is cut finely then heated in large vats before the whey is drained off. The curd is cut again or even ‘milled’ before being salted, packed in moulds and firmly pressed. Some cheeses are bathed in brine to seal and protect the cheese from drying out in the curing cellars. Dense and toothsome, firm cheeses are ideal for snacking and slicing. Flavours are often sweet and nutty, sometimes even earthy.

Examples: Cheddar, Manchego, Alpine/Swiss cheese


Hard / Grating

These aged cheeses have very little moisture and are ideal for grating, but also make a great snack. The flavour can be sharp and salty, or sweet, with hints of butterscotch.

Examples: Parmigiano Reggiano, Podda Classico, Aged Goudas



Blue cheese is known for its signature blue moulding, but this category has plenty of variety when it comes to texture and flavour. Blues can be creamy, crumbly, or fudgy, mild, piquant, or meaty. Trust us: there’s a blue for you!

Examples: Roquefort, Gorgonzola, Stilton and - one of our local favourites – ‘Shadows of Blue’ from Gippsland, Vic.